The Paringa Estate is glass-walled dining room with a wood fire and vineyard views, plating classy Modern Australian food.
The menu is a celebration of locally sourced, seasonal produce. The beef is generally sourced from Gippsland, the pork from the Western Plains of Victoria and the seafood is local. The chefs love foraging for ingredients in the region. In autumn, wild mushrooms are on the menu; Saffron Milk Caps and Slippery Jacks, and throughout the year we add wild sea herbs, which are gathered from the local shores such as Pig Face, Samphire, Sea Parsley and Sea Mustard. Image Credit: Paringa Estate Winery & Restaurant
